Chicken: .Microwaved Chicken Breasts
Source of Recipe
fooddownunder.com
I use my microwave to cook chicken for salads and other dishes all the time. To my taste I think you get better results using bone in, with skin, breast halves. I place them in a shallow pyrex dish (thickest part out), add a bit of water and cover with vented plastic wrap. My microwave has a turntable so I don't have to rearrange them during cooking. Four large breasts usually cook in less than 10 minutes, depending on size and temperature when I started. When cool enough to handle, I skin them, then rinse them under water, pat dry, then remove the meat. It can be shredded with your fingers or cut into chunks. It's good for casseroles that need precooked chicken as well as salads. I'm not sure why, but I find chicken done this way is more flavorful and more tender. Just a personal preference but I thought I'd share it with others in case anyone out there isn't happy with the way microwaved chicken tastes when they use boneless skinless breasts. I also do whole chicken in the microwave for salads etc.
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